Use a mix of bell pepper rings and those cute mini peppers.

Published on February 28, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Bread and bake half of the bell peppers (mini and full-size) into veggie “fries,” then whir the remaining peppers into a tangy dipping sauce that brightens crispy white fish strips in this modern take on fish and chips. No oily, smelly mess here, just ultra-crispy right from the oven.

https://www.bhg.com/recipes/healthy/eating/healthiest-fish/

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Ingredients

  • 4 Italian long sweet peppers or red bell peppers, cut into 1/2-inch strips or slices, or mini sweet peppers, halved

  • 1 garlic clove

  • 3/4 cup mayonnaise

  • 2 tsp. Old Bay Seasoning

  • 1 tsp. lemon juice

  • 1/2 cup cornstarch

  • 1/2 cup all-purpose flour

  • 1 1/2 tsp. sea salt

  • 3 large eggs

  • 2 cups panko

  • 2 Tbsp. smoked paprika

  • 1 1/2 tsp. garlic powder

  • 1 tsp. lemon pepper

  • 1/2 tsp. cayenne pepper

  • 1 lb. mild white fish (such as haddock or cod) or salmon, cut into 3-inch strips

  • 2 Tbsp. chopped fresh flat-leaf parsley

Directions

  1. For dipping sauce, roughly chop enough pepper strips to get about 3/4 cup; place in the bowl of a small food processor. Add whole garlic; cover and pulse until finely chopped. Add mayonnaise, Old Bay, and lemon juice. Process until smooth. Refrigerate sauce until ready to serve, up to 3 hours. 

  2. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper; lightly coat with nonstick cooking spray. 

  3. Set up three dredging stations in shallow dishes: In one shallow dish stir together cornstarch, flour, 1/2 tsp. sea salt, and 1/2 tsp. freshly cracked black pepper. In another shallow dish whisk together eggs and 2 Tbsp. water. And in a third shallow dish mix together panko, smoked paprika, garlic powder, lemon pepper, cayenne pepper, and remaining 1 tsp. sea salt. 

    Vegetarian Twist: Instead of fish, use zucchini and/or eggplant strips.

  4. Working with two or three pepper strips at a time, toss in flour mixture, shaking off excess. Dip into egg wash, then coat well in seasoned panko. Place peppers on one of the prepared baking sheets. Repeat process with fish strips and place on the other baking sheet, spacing out pieces so they don’t touch. Mist lightly with cooking spray. 

  5. Bake until coating is deep golden and fish flakes easily, about 20 minutes, rotating pans and flipping strips halfway through baking.

  6. Let rest 2 to 3 minutes. Arrange fries and fish on a platter and, if you like, top with parsley and additional thin red pepper slices. Serve with dipping sauce.

Credits

Recipe developed by Chadwick Boyd.